Seafood: February 2012 Archives

Seared Scallops with Citrus and Arugula

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recipe_Korbel_Scallops.jpgPlanning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.

RECIPE: Seared Scallops with Citrus and Arugula

  • Wine pairing: Enjoy this delicious seared scallop appetizer with Korbel Brut Rosé.  
  • Chef: Chef Robin Lehnhoff-McCray, Korbel Champagne Cellars

Filetto di Salmon Allo Dragonello

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Submitted By: Chef Antonio Ghilarducci at Depot Hotel Restaurant

recipe_DepotHotel_Salmon.jpg
This is a delicate salmon dish, quick and easy to make. Prior to working as Executive Chef of the Depot Hotel, Chef Antonio Ghilarducci also has worked at La Folie in San Francisco, El Dorado Kitchen in Sonoma, and Angele and the French Laundry in Napa.

Ingredients:

  • 4 fillets of fresh salmon, about 4 to 5 ounces each, with all visible bones removed
  • 1 cup water, or more as needed
  • 1/2 cup dry white wine
  • 4 slices of lemon
  • Salt to taste
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  • 2 medium shallots, finely diced
  • 1/4 cup dry white wine
  • Juice from one lemon
  • Salt and white pepper to taste
  • 4 ounces sweet butter at room temperature
 
Garnish: Fresh chopped tarragon, lightly fried salmon skin, and puff pastry crescents
 



Scallop with Matsutake and Lotus Root

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Healdsburg's Epicurean Winter Recipes
Submitted by Executive Chef & Owner Douglas Keane

recipes_CyrusRestaurant_chefPic.jpgScallop with Matsutake Mushrooms and Lotus Root, Dried Scallop Broth
Wine Pairing: Chardonnay, Terrien, Sonoma Valley 2007

Ingredients - Dried Scallop Broth
  • 1 qt dried scallops
  • 1 cup dried shiitake mushrooms
  • 1 ½ qts dashi
  • 1 lime, juiced
  • 1 bunch cilantro stems
  • 1 stalk lemongrass
  • ½ cup coriander seeds
  • Fish Sauce to taste (approximately ¼ cup)
Directions:
Combine scallops, shiitakes, lime juice, cilantro and lemongrass in a pot. Cover with dashi. Bring to a boil and simmer for 15 minutes. Add toasted coriander seeds to hot broth.  Remove from heat and steep for forty five minutes. Add fish sauce and lime to finish.  Strain through a cone filter or coffee filter. 

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